Luncheons, breakfasts, simple dinners and carving

Snow Cake — One cup of butter, two of sugar, whites of six eggs, one cup of milk, three and one-half cups of self-rising flour. Notice general rules for cake making, the only difference being in adding the flour. Add the flour a little at the time; when one cup is added then have the whites beaten, not too stiff, and beat in a little of the white of the egg and a little of the flour ; so on until all the egg and flour is used up. Flavor with almond, and bake in a moderate oven. Hermits Cake — Cream two cups of brown sugar, one of butter, together, one cup of raisins chopped fine, a little mixed spice, four eggs, flour enough to roll well. Cut out and bake. Wafers — Eight eggs beaten separately, two tablespoons of melted butter, two cupfuls of sugar, cream the butter and sugar together, add the eggs, flavor to suit the taste, flour enough to roll out as for cookies, roll as thin as possible. Bake in a quick oven. Sponge Cake — Six eggs, two cups of sugar, a little salt, flavor to taste. Beat the yolks light in sugar, a little at a time. Add flavoring. Then add the beaten white. Last of all add the flour. This is a fine receipt for sponge cake. The reason most people fail on sponge cake is because they beat after the flour is added. This must not be done in sponge cake. Beautiful Cake — Use the receipt as for snow cake. Bake in three shallow pans, frost with pink and white, frosting each layer. Make the middle layer pink. Frost the top with white. Frost and sprinkle grated cocoanut on top. Corn Starch Cake — Make the same as snow cake, using one cup of corn starch instead of all flour. Wafers No. 2 — Make as above, using only flour enough to make a thin batter, drop from the spoon into a baking pan, greased ; flavor with vanilla. Bake in hot oven. Note — If self-rising flour is not used, use baking powder — one teaspoonful mixed in the flour. Ribbon Cake — One cup of milk, three and one-half cups of flour, one cup of butter, two of sugar, whites of six eggs. Have long, shallow pans of equal size. Divide the batter into three parts. Bake two parts nlain. Color the other part with pink fruit coloring. Bake and put in between the other two layers. Use white icing to stick the cakes together, and put pink icing on top. Many people put fruit in the third layer instead of coloring. Roll Jelly Cake — Four eggs well beaten. Beat separately, then together. Add one cup of sugar, one tablespoonful of melted butter, one cup of flour ; spread on a long, thin bake pan. Bake in a moderate oven ; spread with jelly while warm, trim the edges and roll up. Fruit Cake — Two and one-half pounds of raisins, two and one-half pounds of currants, one-half pound of citron, one-half pound of nuts, one pound of brown sugar, one pound of butter, one pound of eggs, one teaspoonful of cloves, allspice and cinnamon, one pound of flour, one small glass of rose water. Cream butter and sugar together, beat in eggs, add rose water. Then beat in part of the flour. Put all the fruit in a dish, flour it with the rest of the flour, beat well and bake in three pans in a slow oven. This cake will take a good three hours of careful cooking'. Coffee Cake — Use the receipt for ribbon cake ; instead of milk use one cup of coffee.